How to make
Cut the beef into small pieces and put it to stew in the oil and a little hot water. After a while, add chopped onions and when slightly softened, top up 4 1/5 cups (1 liter) or so of hot water and cook the soup for half an hour.
Then add diced potatoes, celery stalks, lemon zest, bay leaf, cumin, thyme and savory. Allow the soup to simmer until the meat is completely done.
Add the beaten yoghurt with a little salt and crushed garlic to the finished soup with beef.
Season with chopped fresh parsley.
